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Summer-y Lemon Tiramisu

Prep Time 20 minutes
Cook Time 30 minutes
Rest Time 4 hours
Total Time 4 hours 50 minutes
Servings 14

Ingredients
  

For the Candied Lemons

  • 3 lemons thinly sliced
  • 1 cup water
  • 1 cup granulated cane sugar

For the Lemon Tiramisu

  • BUBBL’R lemon lime twist’r for serving
  • 2 lemons zest and juice
  • 16 oz. mascarpone softened
  • 1 ½ cup heavy cream
  • 4 egg yolks
  • cup granulated cane sugar
  • ¼ cup limoncello optional
  • 24 ladyfinger cookies

Instructions
 

For the Candied Lemons

  • In a large saucepan orpot over medium heat, stir the water and sugar until dissolved. Add the thinlysliced lemons, reduce heat to medium low, and cook 20-30 minutes. Check on itevery 8-10 minutes to keep from burning. Remove the lemons to cool on a cuttingboard. Set aside the syrup.

For the Lemon Tiramisu

  • In a large bowl, combine the sugar and lemon zest. Rub together between two fingers to help release the lemon aromatics.
  • Add the egg yolks and whisk vigorously until a pale color, about 1-2 minutes.
  • Whisk in the softened mascarpone. If adding, fold in half of the limoncello.
  • Whip the heavy cream until stiff peaks, then gently fold into the mascarpone mixture until smooth.
  • In a separate bowl, combine the candied lemon syrup, remaining limoncello (if adding), and lemon juice. Mix well. Dip each lady finger in the mixture prior to adding to your baking dish.
  • In a 9×9 or 8×8 baking dish, add a layer of the soaked lady fingers followed by ⅓ of the mascarpone mixture and chopped candied lemons. Repeat two more times.
  • Let sit in the fridge for at least 4 hours to overnight before enjoying with BUBBL’R Lemon Lime Twist’r for a complimentary refreshment!